Shrimp Stew in Tomato Sauce (Quraydīs)

Ingredients

• 1 kg large shrimp (cleaned) or as desired
• 2 tablespoons olive oil
• 1 large dry onion, chopped
• 2 green onion stalks, chopped
• 3 garlic cloves, crushed
• 1 tablespoon fresh ginger, chopped
• 2 teaspoons ground cumin
• 1 teaspoon paprika or sweet red pepper powder
• 2 tablespoons lemon (or lime) juice
• 1/2 teaspoon crushed hot red pepper (optional)
• 1 teaspoon dried coriander
• 1 teaspoon salt, or to taste
• A pinch of black pepper
• Bay leaves
• 2 dried citrus leaves (orange/lemon), optional
• 1 large tomato, peeled and finely chopped
• 2 tablespoons tomato paste
• 1 potato, diced (optional)
• For more delicious shrimp recipes see: Shrimp in Basil Sauce

Method

1. Heat a little olive oil in a pot over medium heat with the dry onion, green onion, garlic and ginger; sauté.
2. When the aroma develops, add the hot pepper and sauté for a minute before adding the spices—cumin, paprika, black pepper—along with salt, dried coriander, citrus and bay leaves, lemon juice, chopped tomato and tomato paste.
3. Cook on high heat for about two minutes, stirring continuously.
4. When the tomato starts to wilt, add the cleaned shrimp and sauté for about two minutes on high heat.
5. After two minutes, cover the pot and simmer the shrimp stew over medium heat for about 15 minutes until the shrimp are cooked through.
   Timers: 15 min
6. Meanwhile, deep-fry the diced potato in hot oil until golden.
7. Finally, add the fried potato pieces to the shrimp stew, stir, and remove the pot from the heat immediately.
8. Serve the shrimp stew with white rice.